1 qt. rhubarb 1-1/2 c. sugar 2 Tb. corn starch
Pinch of salt
Cut the rhubarb into inch lengths without removing the skin and place in the lower crust.
Mix the sugar, corn starch, and salt, and sprinkle over the top. Cover with a top crust and bake in a moderately hot oven for about 35 minutes. If desired, some lemon rind may be grated into the pie to give additional flavor.